Monday, November 3
I have a potluck to go to in our building complex for the Green Committee on Tuesday evening to hopefully celebrate the elelcton results. Obviously they are not getting away without sharing some of our vegetables. I found a reduced-fat version of carrot cake on the America's Test Kitchen website that uses ONE POUND of carrots! Yes!
Light Carrot Cake
(adapted from America's Test Kitchen)
Vegetable cooking spray
2 1/2 cups unbleached all-purpose flour (12 1/2 ounces)
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon allspice (optional)
1/2 teaspoon table salt
3 large eggs
1 cup packed light brown sugar (7 ounces)
1 cup granulated sugar (7 ounces)
1/2 cup canola oil
1 pound carrots (about 6 medium), peeled and grated (about 3 cups)
1 cup chopped nuts (pecans or walnuts)
1. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Lightly coat a 13 by 9-inch metal baking pan with vegetable oil spray.
2. Whisk the flour, baking powder, baking soda, spices, and salt together in a medium bowl; set aside. Using an electric mixer, beat the eggs and sugars together in a medium bowl until they turn thick and creamy, 1 to 3 minutes. Turn the mixer to low and slowly whip in the oil until thoroughly combined and emulsified, 30 to 60 seconds. Sift half the flour mixture over the batter and gently mix in. Repeat once more with the remaining flour mixture and continue to whisk the batter gently until most of the lumps are gone (do not overmix). Using a rubber spatula, gently stir in the carrots and nuts.
3. Pour the batter into the prepared pan, and smooth the top. Bake until a toothpick inserted into the center of the cake comes out with a few moist crumbs attached, 35 to 40 minutes, rotating the pan halfway through baking (do not overbake). Cool the cake completely on a wire rack, about 2 hours, before frosting (if desired) and serving.
Light Cream Cheese Frosting
8 ounces Neufchatel (1/3 less fat) cream cheese, softened but still cool
4 tablespoons whipped butter (or reduced fat margarine)
1 teaspoon vanilla extract
1 1/2 cups confectioners' sugar (6 ounces)
Mix the cream cheese and vanilla together in a large bowl and beat with a hand mixer. Add the confectioners’ sugar and stir until thoroughly combined and smooth.
Frost the cooled cake. I left my cake in the pan. Decorate with a few whole nuts if desired.
The cake was very popular at the potluck. I brought the rest of the cake to work on Wednesday for lunch bunch. They couldn't believe it had so many carrots and so little oil.
Light Carrot Cake
(adapted from America's Test Kitchen)
Vegetable cooking spray
2 1/2 cups unbleached all-purpose flour (12 1/2 ounces)
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon allspice (optional)
1/2 teaspoon table salt
3 large eggs
1 cup packed light brown sugar (7 ounces)
1 cup granulated sugar (7 ounces)
1/2 cup canola oil
1 pound carrots (about 6 medium), peeled and grated (about 3 cups)
1 cup chopped nuts (pecans or walnuts)
1. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Lightly coat a 13 by 9-inch metal baking pan with vegetable oil spray.
2. Whisk the flour, baking powder, baking soda, spices, and salt together in a medium bowl; set aside. Using an electric mixer, beat the eggs and sugars together in a medium bowl until they turn thick and creamy, 1 to 3 minutes. Turn the mixer to low and slowly whip in the oil until thoroughly combined and emulsified, 30 to 60 seconds. Sift half the flour mixture over the batter and gently mix in. Repeat once more with the remaining flour mixture and continue to whisk the batter gently until most of the lumps are gone (do not overmix). Using a rubber spatula, gently stir in the carrots and nuts.
3. Pour the batter into the prepared pan, and smooth the top. Bake until a toothpick inserted into the center of the cake comes out with a few moist crumbs attached, 35 to 40 minutes, rotating the pan halfway through baking (do not overbake). Cool the cake completely on a wire rack, about 2 hours, before frosting (if desired) and serving.
Light Cream Cheese Frosting
8 ounces Neufchatel (1/3 less fat) cream cheese, softened but still cool
4 tablespoons whipped butter (or reduced fat margarine)
1 teaspoon vanilla extract
1 1/2 cups confectioners' sugar (6 ounces)
Mix the cream cheese and vanilla together in a large bowl and beat with a hand mixer. Add the confectioners’ sugar and stir until thoroughly combined and smooth.
Frost the cooled cake. I left my cake in the pan. Decorate with a few whole nuts if desired.
The cake was very popular at the potluck. I brought the rest of the cake to work on Wednesday for lunch bunch. They couldn't believe it had so many carrots and so little oil.
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